This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
Specifies two routine methods: method A is for the determination in products having fat content of less than or equal to 5 % (m/m), method B for products having a fat content of more than 5 % (m/m), the limit of 5 % being arbitrary.
Status : PublishedPublication date : 1992-05
Edition : 1
Technical Committee:Fruits and vegetables and their derived products
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